Can you freeze red wine sauce? (And for how long?) – Best

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A red wine reduction sauce is one of the first things French chefs or other classically trained chefs master, and it’s also something you can make in your own kitchen. However, since you’re not serving multiple seats at multiple tables each night, you may end up with leftovers.

The short answer to the question in the title is yes, you can freeze red wine sauce. But first, let’s explore this culinary delight a little further.

What is red wine sauce and what to serve it with?

red wine sauce is obviously made with red wine. Stock, butter, shallots or onions, thyme and/or other herbs and salt are also used.

The traditional red wine sauce is made with veal stock. If you don’t eat veal, you can use beef broth and it will still be delicious, but it might not taste quite the same as what you would get in a French restaurant.

You’ll want to choose a fruity, full-bodied red wine to make your sauce, perhaps a merlot or a shiraz. Astringent or heavily oaked wines are not good choices because the wine concentrates during cooking, so those flavors will dominate.

Pro Tip: Keep a bottle of wine in your fridge and if you have red wine suitable for the sauce, pour it into the bottle. It’s okay if the wines mix, and it’s even fine if there’s a little white wine in it.

This way you don’t have to buy a whole new bottle to cook with and you don’t waste leftover wine (win-win).

Red wine sauce is traditionally served with red meat, especially steaks like filet mignon. But since it’s your kitchen, you can put it on whatever you want!

It is also delicious on vegetable dishes; however, remember that the sauce contains animal broth, so it is not suitable for vegetarian friends or relatives.

Variations on Red Wine Sauce

Some cooks add other vegetables, a little tomato paste, sugar, balsamic vinegar or other additional ingredients. Again, these are delicious, but not classic – which is fine, as long as you know what to expect.

Using the same technique and similar ingredients, but replacing the white wine with red, you get a delicious white wine sauce without cream. Almost all white sauces are cream-based or thickened with cornstarch.

While cornstarch thickens sauces quickly, easily, and almost flawlessly, it tends to become slightly gelatinous as it cools. Not everyone is a fan of this texture.

Although the cream is rich and satisfying, you may be lactose intolerant or planning a meal for someone who is. Having a good dairy-free white sauce recipe can be very helpful.

The classic wine reduction sauce uses a little butter to thicken the sauce, but it’s easy to substitute with a dairy-free margarine if needed.

Leftover red wine sauce

If you have leftover red wine sauce, you can store it in an airtight container in the refrigerator for a few days. Remember it’s made with meat broth, so it’s probably not safe to keep for much longer.

As we explained above, there are quite a few things you can do with your leftover red wine sauce, so even if you’re not planning on eating steak again this week, there’s plenty you can do. things with.

You can add it to a marinara sauce or other tomato-based sauce for a rich and decadent plate of pasta. Likewise, it can be a great addition to a hearty soup or stew.

Use it to simmer or roast vegetables, or add it to a pot of beans. Again, please note that due to the meat broth it is not suitable for vegetarians.

It is also delicious on most other meats. This is how you make a burger or pulled pork sandwich so much better!

Freezing Red Wine Sauce

Why did you come here – yes, you can freeze red wine sauce. All sauce ingredients can be frozen; therefore, you can freeze red wine sauce without any problem.

You can freeze the red wine reduction sauce in a single airtight container if you prefer. Make sure it’s filled near the top so there’s no excess air that could cause freezer burn, but leave plenty of room for expansion when it freezes.

Keep in mind that water freezes at 32 degrees Fahrenheit, but ethyl alcohol freezes at -173 degrees Fahrenheit.

Obviously wine isn’t pure alcohol, and sauce isn’t pure wine (and a lot of the alcohol will have boiled off anyway), so the freezing point of the sauce will be more closer to 32 degrees than -173. But it won’t exactly reach 32 degrees, so there’s a chance the sauce won’t freeze completely.

If your sauce does not freeze solidly, treat it as if it were refrigerated and use it up completely within a few days to a week.

If the sauce freezes, it can last up to three months in the freezer. After that it is still safe to use, but you will notice the quality and especially the texture deteriorating.

If so, see the suggestions above for using up leftover sauce and adding it to a pasta sauce or stew where texture issues aren’t noticeable.

Consider freezing your leftover sauce in standard ice cube trays. Once the sauce cubes are frozen, you can remove them from the containers and store them in a sturdy zippered freezer bag or other airtight container.

This little trick gives you sauce cubes for one serving. Use them to enhance leftovers in your lunch box or use them in other dishes to add flavor and richness.

Although a red wine reduction sauce is the cornerstone of classic French cooking, it’s actually quite easy to make and store. We won’t tell if you don’t!

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